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KEFIR/LEBEN FOR FERMENTED DRINKS

KEFIR/LEBEN FOR FERMENTED DRINKS

Fermented beverages have been a staple in human cultures for a long time. They offer refreshment & health benefits. Different regions name them differently like 
 
Leben/ Laban in Middle East & Africa 
Kefir- Russia/ Eurasia 
Buttermilk- Asia & Europe etc.

 
This process of transforming simple ingredients into delicious and sometimes potent drinks involves the magic of microorganisms – yeast and bacteria. The culture, temperature might vary from drink to drink, but the basic ingredient is Milk obtained either from cow, buffalo, goat, camel, sheep etc.

Factors Affecting Fermentation

Temperature: Different microorganisms thrive at specific temperatures.?To get the desired result, temperature control is essential. 

Time: Fermentation duration significantly impacts the final product. Some drinks ferment quickly, while others require weeks or even months. 

Microorganism Strain: The chosen yeast or bacteria plays a vital role in determining the flavour profile, alcohol content (if applicable), and acidity of the final beverage. 

Basic Milk Processing Plant Unit includes

Reception of milk from milk tankers/ cans 

Chilling of raw milk before the process 

Pasteurizing/ cream separation/ homogenizing 

Storage of processed milk in the storage tank 

Packaging in pouches or can take it processing of by-products 

Control Panel 

Our range of dairy processing plants includes: 

Pasteurization Plant 

Ice Cream Plant & Non-Dairy Frozen Cream 

Flavoured Milk Plant 

Curd & Allied Product Plant 

The world of fermented drinks offers a unique blend of history, science, and delicious enjoyment. Goma with 40 years of rich experience helps new as well as existing business set up & upgrade their machinery for Milk & milk product processing. 
To know more click below to connect with us. 

 

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